Name: Low carb Key lime tart
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 1 cup almond flour; 1/2 cup desiccated coconut; 2 Tbs coconut flour; 1 Tbs xylitol; 1/4 tsp salt; 1/4 tsp Baking powder; 75 g butter melted; 1 eggs whisked; 250 g cream cheese to room temperature; 150 ml cream; 2 tsp Sheridans gelatine powder; 75 ml water boiled; 1/2 tsp vanilla extract; 5 Tbs xylitol; lime zest and juice

Recipe Disclaimer

Tap for method

Ingredients (15)

THE CRUST:

1 cup	almond flour
1/2 cup	desiccated coconut
2 Tbs	coconut flour
1 Tbs	xylitol
1/4 tsp	salt
1/4 tsp	Baking powder
75 g	butter — melted
1	eggs — whisked

FILLING:

250 g	cream cheese — to room temperature
150 ml	cream
2 tsp	Sheridans gelatine — powder
75 ml	water — boiled
1/2 tsp	vanilla — extract
5 Tbs	xylitol
	lime — zest and juice

Tap for ingredients

Method:

For the crust:
Preheat oven to 180°C. Combine dry ingredients in a large mixing bowl. Stir in the melted butter and egg until the mix resembles wet cookie crumbs. Press evenly into your tart dish. Bake for plus minus 20 minutes or until golden brown. Remove from oven and allow to cool. Make sure your crust is completely cooled down before you add the filling.

For the filling:
In a mug place the Gelatine powder and boiling water and stir to dissolve. set aside for ten minutes.

Whip the cream until it’s thick and set aside. Next whip the cream cheese, Xylitol and vanilla until well combined and fluffy. Add the cream, gelatine, zest and juice to the cream cheese and mix on high until it’s well combined. The mixture might appear to be runny but it will set overnight in the fridge.

Fill your crust with the mixture and smooth over with the back of a spoon. Cover in cling wrap and refrigerate overnight or at least for 5 hours before serving.

Recipe reprinted with permission of Daily Dose of Fresh. To see more recipes, please click here.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.